1/4 cup (1/2 stick) butter
1/4 cup sugar
1 egg, well beaten
1/2 tsp. salt
4 tsp. baking powder
2 cups all-purpose flour, divided
1 cup milk
1 cup washed blueberries

Mix 1/4 cup of flour with blueberries. Set aside.

Cream butter and sugar, add egg. Sift baking powder, salt, and remaining flour. Add the dry ingredients alternately with the milk; add floured berries last. Place in greased muffin pans and bake about 25 minutes at 425°F.

If canned blueberries are used, use 1 1/4 cups. Wash berries gently, drain well. Do not flour berries. Fold berries gently into batter.

Submitted by: Vincent Shenko